Preparation
10 minutes
Cook Time
45 minutes
Serves
2
Cooking Level
Easy
Ingredients
- 1 pint Pure Flavor® Juno Bites Red Grape Tomatoes
- 1 medium spaghetti squash, halved and seeded
- 4-6 asparagus, chopped in thirds
- 2 cups frozen peas
- 3 cloves garlic, sliced
- ½ cup basil, chopped
- 4-6 asparagus spears, chopped in thirds
- 1 tsp olive oil
- Salt and Pepper
Directions
Step 1
Preheat oven to 400°F. Cut squash in half, lengthwise. Scoop out any seeds.
Step 2
Lightly drizzle olive oil and sprinkle salt and pepper to taste. Then, turn over squash and poke holes in the skin using your fork.
Step 3
Cook squash in the oven, faced down, for 45 minutes, or until lightly browned on the outside.
Step 4
Bring a pot of water to a boil and add asparagus. When the asparagus turns bright green, strain and add them to a bowl filled with cold water and ice for 5 minutes.
Step 5
Heat olive oil in a pan over medium high heat. Add garlic. After one minute, add tomatoes and asparagus. Sauté for 5 minutes. Season with salt and pepper, to taste.
Step 6
Remove squash from oven and set aside to cool for 5 minutes. Using a fork, scrape and fluff the strands from the squash.
Step 7
Pour tomato and asparagus over spaghetti squash. Garnish with basil leaves.